Parmesan Tart W Arugula Salad Braidwoods Restaurant Scotland Recipes
PARMESAN TART W/ ARUGULA SALAD - BRAIDWOODS RESTAURANT, SCOTLAND
Bon Appetit, July 2005. From Braidwoods Restaurant, Dairy, Scotland. Excellent combination of flavors. Perfect for lunch or a light dinner.
Provided by swissms
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Coulis:.
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.
- Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Coulis can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
- Tart:.
- Roll out pastry sheet on floured surface to 1/8-inch thick square. Trim edges to form 11-inch diameter round. Transfer to 9-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce pastry with fork. Cover and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.).
- Preheat oven to 425°F Line pastry with foil; fill with pie weights or dried beans. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Transfer tart to rack. Reduce oven temperature to 325°F.
- Whisk eggs, cream, Parmesan cheese, and salt and black pepper in medium bowl to blend. Pour egg mixture into hot tart crust. Bake tart until custard is set, 30-40 minutes. Cool slightly.
- Salad:.
- Toss arugula with oil and lemon juice in large bowl. Season with salt and pepper.
- Cut tart into wedges; drizzle with coulis. Serve warm with arugula salad.
TOMATO, ARUGULA (ROCKET) & PARMESAN SALAD
This is one of my favorite salads. Very quick and easy to make. I often use tomatoes from my garden to make it special.
Provided by DebbiF
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
- In small bowl, mix together oil, vinegar, salt and pepper.
- Pour over salad and toss well.
- Scatter Parmesan shavings on top to serve.
Nutrition Facts : Calories 311.1, Fat 27.9, SaturatedFat 5.9, Cholesterol 18.7, Sodium 330.7, Carbohydrate 6.5, Fiber 1.5, Sugar 3.3, Protein 11.2
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
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